Tuna Steak with Sweet Peppers, Tomatoes and Lime

Name: Tuna Steak with Sweet Peppers, Tomatoes and Lime
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 4 tuna steaks, weighing about 175g each; 2 tsp sugar; 4 tbsp olive oil; 1 red and 1 yellow pepper, stem, ribs and seeds removed; about 16 basil leaves, torn up; 4 shallots, finely chopped; 4 firm, ripe tomatoes, peeled, seeded and diced; 1 tbsp red wine vinegar; 1 firm dark green lime, grated rind (no pith) and 2 tsp juice

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is a dish to exploit the meatiness and sweet flavour of tuna. Best made if you have a ribbed iron grilling pan, but don’t not do it if you haven’t. In this straightforward recipe, all the flavours help each other along, the colours are nice and there are some zingy sweet-sour notes played by the vinegar, lime and sugar.

Ingredients

4 tbsp olive oil
4 shallots, finely chopped
1 red and

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
London

Method

Heat half the oil in a medium saucepan and soften the shallots in it for 5 minutes. Cut the peppers into 1cm dice, add to the pan, and cook gently, covered, for 10 minutes. Add the vinegar, the lime rind, the lime juice and the sugar. Cook a further 5 minutes, uncover and let the liquid evaporate. This should only take 1–2 minutes. Add the tomatoes and cook under the lid for a further 2 minutes